John Myers
Ingredients for 6 servings:
- 12 fish(s) (ready-to-cook green herring)
- Salt
- pepper
- Flour, for turning
- Clarified butter and oil for frying
- 500 ml vinegar (white wine vinegar)
- 500 ml beef broth, defatted
- 200 g sugar
- 300 g onion(s)
- 1 tbsp allspice seeds
- 2 tbsp peppercorns, black
- 3 tbsp mustard seeds
- 3 bay leaves
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Grandma’s way
Rinse the herring inside and out, pat dry with kitchen paper, and season with salt and pepper. Coat in flour and lightly coat. Heat the clarified butter and oil in a deep pan and fry the herring for about 4 minutes on each side until crispy and brown, then drain on a thick layer of kitchen paper. In the meantime, bring the vinegar and stock to a boil, add all the spices, and simmer. After 10 minutes, add the thinly sliced onions, bring back to a boil, and simmer for another 5 minutes. Layer the herring alternately with the marinade in a container. Seal the container and let it marinate in a cool place for at least 4 days. Shelf life: 3 to 4 weeks in the refrigerator.
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